The flavours of veal and Emmenthal marry perfectly in this easy-to-prepare dish and tarragon adds a lovely fragrance to the accompanying jus.
SERVES 4
50ml light olive oil
1 medium aubergine or 2 courgettes, trimmed and cut into cubes
1 garlic clove, finely chopped
200g piece of Emmenthal
4 veal chops (about 220g each)
3 tbsp grainy mustard (ideally Meaux)
1 egg yolk
80g butter
100ml dry white wine
20g tarragon sprigs, leaves stripped and finely snipped
Sea salt and freshly ground pepper
Heat the olive oil in a frying pan over a medium heat, then add the aubergine or courgette cubes. Cook, stirring every few minutes, for 8 minutes if using courgettes or 15 minutes for aubergine. Add the garlic, season lightly with salt and grind in some pepper. Cook for another minute then take off the heat; keep warm.
Cut 4 fine slices from the piece of Emmenthal, then trim each slice into a circle, just smaller than the surface of the veal chops.
Using a very sharp knife, cut horizontally through each chop until you reach the bone, to create a sort of pocket, making sure that the opening isn’t too big. Slide a circle of Emmenthal into each veal pocket, keeping it flat and making sure the cheese is all contained within the pocket.
Grate the remaining cheese on a medium grating disc and put into a bowl with the mustard and egg yolk. Mix with a spoon to combine.
Heat 50g of the butter in a large frying pan over a medium heat. When it is hot, add the veal chops, season lightly with salt and cook for 2–3 minutes on each side for rare, or 3 minutes on each side for medium-rare (à point). Remove from the pan to a wire rack set over a plate; keep warm.
Pour off the excess butter from the frying pan, then pour in the wine, stirring and scraping to deglaze. Let bubble over a medium heat to reduce by half. Add the tarragon, then take off the heat and incorporate the remaining 30g butter, a small piece at a time, stirring with a small balloon whisk. Transfer this jus to a small saucepan and keep warm.
Preheat the grill to high. Place the veal chops on the grill rack and spoon the cheese mixture on top to cover the surface of the meat completely. Grill for 1–2 minutes until golden and bubbling. Place a chop on each warmed plate and spoon the aubergine or courgette to one side. Pour the jus around the other side and serve.